thanks for all the love and dedication that you have dedicated to me. I started working on this blog in a very special moment in my life, I was indeed recovering from bulimia, the disease with which I have lived for over 17 years. In recent years I have tried to find out as much as possible on food, to learn how to use it and to respect it. Thank you for sharing with me my new knowledge on food, I hope I was helpful and you were intrigued.
I wish you the best of everything in life!
Good luck with everything!
The devil’s claw (Harpagophytum procumbens) is a perennial South African plant with creeping stems, characterized by a thick root from which branch off secondary roots, gray-green leaves, yellow and violet tubular flowers, and fruit set of claws (thorns). Devil’s claw is used in alternative medicine for its many properties. It has anti-inflammatory properties, anti-rheumatic, against arthrosis, osteoarthritis. It stimulates digestion and appetite, thanks to its bitter active ingredients, also useful for cholesterol lowering properties and lower the levels of uric acid (is useful in gout). These same bitter active ingredients I make it unsuitable for the heartburn, for gastritis, gastric or duodenal ulcers, and while taking other anti-inflammatory synthesis, because it would increase the effects of drugs and their secondary or side effects. It is also not recommended for those suffering from diabetes.
This plant can be taken orally in the form of a mother tincture, capsules or tablets (under medical supervision) or applied to the body, in the form of ointment or gel, for all forms of joint inflammation.
DO NOT take during pregnancy.
Black cherry, Prunus serotina, is a shrubby species high up to 20 m with white flowers in bunches and ripe dark berries, native North and Central America. This plant, introduced to Europe in the early 1600s, is used as an ornament and to improve the mining areas. Late cherry grows fast and adapts very easily, so it is a danger to biodiversity. It can be easily recognize by its leathery and glossy leaves and its bitter almonds scent emanating when the twigs are scratched. This shrub has white flowers, gathered in almost black dark grapes and berries. The leaves, when ingested, are toxic, both for us and for the animals. The bark, however, is used for its astringent, tonic and sedative; the fruits (bitter) are are used for jams and to flavor spirits. Wood, pleasant aroma, is used in the kitchen to the grill and in the furniture industry for its red color.
I admit, I love ribs, I can not give it up. Certainly eat them often means having to limit the condiments to other foods and eating a salad in the other meal of the day (as always, breakfast has to be eaten, abundant and rich in nutrients; salad is for lunch or dinner). My recipe for barbecued ribs are a bit special, but I love it! First, ask your butcher to clean the ribs, four per adult. Rub the ribs with a mixture of spices (coarse salt, sweet paprika, chili, ginger) and let rest in refrigerator for 4 hours. One hour before
cooking, remove the ribs from the fridge (should be like in the second photo). Leave at room temperature, covered and away from heat sources. Just before putting them on the grill remember to brush off the excess spices from the ribs to prevent these from burning with the fire of the grill. You will need to cook it for about 30 minutes over medium high heat, be careful not to burn yourself while you move the ribs (you need to change its position because, ribs fat will drip through the grill and increases the fire, causing high flames that can burn you and the ribs). At the end of this half hour you will have almost perfect pork ribs. How to achieve perfection? Simple, pick a brush and little bowl! In the little bowl stir (serves 4 ribs, doubled to 8 ribs, tripled to 12 etc.) 1 teaspoon of mustard in sauce, 2 teaspoons of honey, 1 teaspoon of orange juice, half a teaspoon of paprika powder, half teaspoon ginger powder, half a teaspoon of chili powder (if you want you can add half a teaspoon of garlic powder). Brush the ribs just cooked, place them in a hot pan and cook for 2-3 minutes, turning 2-3 times. Let it cook for 2 minutes and serve this delicacy, perhaps accompanied by a peeled cucumber, cut into pieces and grilled corn on the cob!
Hyssop (Hyssopus officinalis) is a perennial herbaceous plant of the Lamiaceae family, known for its aroma but also for its properties in alternative medicine to fight coughs, colds, asthma and cystitis. This plant, native to southern Europe and western Asia, has branched woody stems at the base, tall up to 50 cm; narrow and long aromatic leaves, slightly hairy, and small flowers, gathered in groups, intense violet-blue color (some times white or pink). Hyssop also has a small fruit, which contains a single black seed and wrinkled. The hyssop flowers, which bloom in the summer, July and August, should be collected as soon as they start to hatch; the leaves, as needed, throughout the year. The flowers and the most tender leaves can be eaten, adding leaves in salads, in soups, in meat sauce and roasts, but also as an ingredient of herbal liqueurs. This plant, especially the flowers, it is rich in flavonoids and tannins, which provide the therapeutic properties of the plant as expectorants (helping in asthma attacks and coughing), digestive (favoring the elimination of intestinal gas), diuretic and antiseptic for the urinary tracts.
The Babaco (Carica pentagona Helb.), Is a plant native to South America (especially from Ecuador’s highlands) was born as a hybrid between inter-generic Carica pubescens and Carica Stipulata, famous for lack of seeds in its fruits. This herbaceous plant, the rapid growth, it leaves at the top and flowers, exclusively feminine that appear during the summer season. The fruit, which takes the place of the flowers, have a sour taste, between pineapple and orange. This particular fruit begins its growth with a deep green color and then become yellow with shades of orange when fully ripe, its edible rind encloses a juicy, crisp flesh is, as I said, seedless. The babaco, fruit rich in vitamin A and C (two slices are enough to get the daily requirement of vitamin C!!!), also it contains a good dose of potassium, phosphorus and iron. This fruit low-calorie (only 21 kcal per 100g) has digestive properties, antioxidants and strengthens the immune system. You can taste the raw noise, without peel it, cut it into slices but also use it along with other fruits in a fruit salad, or create a sorbet or a smoothie.
The Menola, Spicara flexuosa, is a widespread species in the Eastern Atlantic, the Canary Islands and Portugal and in the Mediterranean Sea, which lives in shallow, near rocky bottoms, sandy or the oceanic prairies. The most curious thing about this light gray fish, more silver on the sides and with a hairline black spot of the pectoral fin is to be a hermaphrodite species, therefore, is born as a female and then become male. This species, large 20 cm, from fairly good flesh is unfortunately full of bones, which makes it less noticeable. Fresh fish has a bright color, firm flesh and soda and scales well attached to the body. If you want to try it, it is excellent in salt or fried.